Dinner Menu

Menu of the week November 19th to November 25th

Happy Hour Menu every day 5 to 6.30pm

SIGNATURES COCKTAILS $6 WINES BY THE GLASS $5

DATTERI E PANCETTA Roasted dates filled with gorgonzola and wrapped in pancetta 6
CROSTINI DI BURRATA Bruschetta with whipped burrata, roasted artichokes hearts, olives, mint 7
RUSTICO INVERNALE Baked puff pastry filled with ricotta cheese, broccoli, gaeta olives 6
PEPATA DI COZZE Spicy Mussels in white wine sauce 8
MACCHERONI AL FORMAGGIO Homemade mac and cheese 7

Insalate, Zuppe ed Antipasti

OLIVE MARINATE 6
Castelvetrano, Cerignola and Gaeta Olives marinated in extra virgin olive oil, herbs and garlic
BURRATA CON BARBABIETOLE 19
Fresh smoked burrata cheese served with golden and red beets, pistachios
CROSTINI DI BURRATA 10
Bruschetta with whipped burrata, roasted artichokes hearts, olives, mint
PAPPA AL POMODORO 9
Organic tomato bread soup
INSALATA DI CESARE 13
Litle gem lettuce salad, parmigiano-reggiano, Cetara’s anchovies, Caesar’s dressing
INSALATA INVERNALE 11
Fennel, arugola and oranges salad in citrus vinagrette 
CARPACCIO DI FILETTO DI MANZO 16
Raw filet mignon served with seasonal salad. Red onion and citrus dressing
CALAMARI ALLA GRIGLIA SU INSALATA DI RUCOLA 18
Fresh Monterey Bay calamari served grilled over arugula salad with lemon and olive oil
PARMIGIANA DI MELANZANE 14
Eggplant parmigiana served with fresh mozzarella and tomato sauce

House made Pasta & Secondi

PASTA NERA CON GAMBERONI E CALAMARI SALTATI IN NDUJA SAUSAGE* 21
Squid Ink pasta served with prawns and calamari sauteed with ‘Nduja sausage and white wine
FETTUCCINE AL RAGU’ DI AGNELLO * 21
Shredded lamb shank ragu over fettuccine pasta
RAVIOLI DI ZUCCA 21
Butternut squash ravioli with buffalo ricotta cheese and butter and sage sauce
FILEJI DI RENATO* 21
Typical Calabrese spiral shaped pasta with pork ribs sugo in roasted garlic tomato sauce
RISOTTO AI FRUTTI DI MARE 21
Seafood risotto with prawns, calamari and mussels in white wine and fish broth
BRANZINO AL CARTOCCIO 32
Mediterranean seabass pan roasted and finished in the oven in parchment paper
TAGLIATA DI FILETTO DI MANZO CON INSALATINA DI RUCOLA E FARRO 33
Filet mignon served “tagliata” style with arugola salad, parmigiano cheese and farro
AGNELLO ALLA GRIGLIA 33
Rack of Lamb grilled with lemon and white wine and a side of bell peppers, potaortes and eggplant
* available gluten free option

Sides

POLENTA E FUNGHI 7
Grilled polenta with mixed mushrooms and gorgonzola
PIPI E PATATI 7
Pan fried bell peppers, potatoes and eggplant
CAVOLFIORI AL FORNO 7
Cauliflowers baked in the oven with bechamel sauce
ZUCCA DELICATA 7
Roasted delicata squash served with garlic chips and chili sauce

Desserts

SPUMA DI CIOCCOLATO 8
Dark chocolate mousse, sea salt flakes, extra virgin olive oil and chili powder
TIRAMISU 8
Classic mascarpone cheese and coffee tiramisu
CANNOLO 8
Classic Sicilian style cannolo filled with fresh ricotta cheese
TARTUFO 8
Chocolate and Hazelnut gelato
PANNA COTTA 8
Cocuonut panna cotta with blueberry  fennel compote